Here is a simple, delicious recipe for Roasted Brussels Sprouts with Dried Cranberries and Pecans. It is the perfect balance of savory, sweet, and crunchy, and it makes a fantastic side dish for holidays or weeknight dinners.
Roasted Brussels Sprouts with Cranberries & Pecans
Ingredients
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1 ½ lbs Brussels sprouts, trimmed and halved
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2-3 tbsp olive oil or avocado oil
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½ tsp kosher salt (or to taste)
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¼ tsp black pepper
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½ cup raw pecan halves
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⅓ cup dried cranberries (look for unsweetened or fruit-juice-sweetened to avoid refined sugar)
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1 tbsp balsamic vinegar or balsamic glaze (optional, for drizzling)
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¼ cup crumbled feta or goat cheese (optional, but highly recommended for a creamy contrast)
Instructions
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Preheat & Prep: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
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Season the Sprouts: Place the halved Brussels sprouts on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss well with your hands to ensure every sprout is evenly coated. Arrange them cut-side down on the pan—this is the secret to getting that beautiful, caramelized golden-brown crust.
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Roast: Roast for 15 minutes. Remove the pan from the oven.
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Add the Pecans: Scatter the pecan halves over the sprouts. Return the pan to the oven and roast for another 5–8 minutes, or until the sprouts are tender, deeply caramelized on the edges, and the pecans are fragrant and toasted. Watch the pecans closely so they don’t burn.
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Toss and Finish: Remove the pan from the oven. Immediately toss the roasted sprouts and pecans with the dried cranberries (the residual heat will slightly plump the cranberries).
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Serve: Transfer to a serving bowl. Drizzle with balsamic vinegar or glaze if desired, and sprinkle with crumbled feta or goat cheese. Serve warm!
Chef’s Tips:
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Crispy Sprouts: Make sure your sprouts are very dry before oiling them, and don’t overcrowd the pan. If they are too crowded, they will steam instead of roast. Use two pans if necessary.
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Flavor Twist: If you want a more savory profile, toss the finished dish with 2 slices of chopped, cooked bacon and reserve a little bacon fat to roast the sprouts in.
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Maple Option: For a sweeter, festive dish, whisk 1 tablespoon of pure maple syrup into the olive oil before tossing with the raw sprouts.